The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.

Thanks. I did add cure to the recipe because I didn’t trust it without the sodium nitrate. (1/4 tsp per pound).

If your turkey fryer is aluminum, don’t use it. It reacts to the chemicals in the cure causing the aluminum to be absorbed into the meat.

Austin Prague Powder. 6.25 % sodium nitrate